Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities include:

• Working with other F&B managers and keeping them informed of F&B issues as they arise.
• Keeping immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinating and monitoring all phases of loss prevention in kitchen areas.
• Preparing and submitting required reports in a timely manner.
• Monitoring quality of all food product and presentation.
• Assisting in preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly action plans.
• Overseeing all aspects of the daily operation of the kitchen and food production areas.
• Responding to guest complaints in a timely manner.
• Ensuring compliance with SOP's in all outlets.
• Ensuring compliance with requisition procedures.
• Conducting staff performance reviews in accordance with Highgate Hotel standards.
• Understanding, implementing and monitoring corporate promotions in outlets, including buffet and three-meal concept standards.
• Knowing and enforcing all local health department sanitation laws.
• Working with the Executive Chef and the Director of F&B to create and implement menus.
• Designing and implementing employee cafeteria rotating menu and overseeing cafeteria operations.
• Assisting in coordinating, supervising and directing the Stewarding Department.
• Assisting in computing daily food cost.
• Assisting in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understanding daily forecasts and customer counts.
• Coordinating all par stock levels.
• Assessing food portion size, visual appeal, taste and temperature of items served.
• Assisting in the direction and training of all chefs to ensure adequate operation in all outlets.
• Assisting in creating menus for prospective clients.
• Reviewing and approving weekly payroll.
• Checking food purchases for proper ordering, quality and price structure.
• Overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Communicating to Engineering any physical maintenance problems.
• Assisting catering sales on all special menus and price structures.

Qualifications include:

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.